This delivery truck is empty!ADD SOME PRODUCTS
We Don't Deliver to Your Area Yet...
We Deliver to Your Area on s!
added to delivery
Cheese: Heart of Palm Havarti (8-9 oz)
A very creamy paste with very small eyes. This cheese is excellent alone or melted over eggs, toast, veggies or pasta. Hawthorne\'s best melting cheese.
Our Havarti style cheese was named for the pure white heart of the Cabbage or Sabal Palm, an old southern traditional food. A very creamy paste with very small eyes. This cheese is excellent alone or melted over eggs, toast, veggies or pasta. Cypress Creek's best melting cheese.
All natural cheese. Ingredients include: raw cow milk, salt, cultures, enzymes. 7-9 oz
** COOLER REQUIRED FOR DELIVERY ***
Please understand that dairy needs to be kept at proper temperatures. If you are not home at the time of delivery, customers must leave a cooler with ice. FPP will not leave refrigerated items if there is no cooler. Customers will not be credited for delivery returns.
** THERMAL PACKAGING DEPOSIT REQUIREMENT **
FPP delivers dairy and other items that require proper temperature handling in thermal pouches. These pouches will incur a $5 deposit and will be added to your order. The $5 will be returned to you FPP account upon return. Note: It may take up to 7 days for deposit returns to appear on your FPP account.
About the Producer:
The creamery lies at the heart of our all Jersey dairy. Nancy, who is fourth generation dairy, moved with her family to Florida from Wisconsin. Her family operated a small, mostly Holstein dairy, for many years. Nancy and I moved back to Florida and began dairying in 1976.
Wishing to become a grazing operation, we made the shift to Jersey cows in 1996. The “little brown cow” is such a pleasure to own and work with. They truly are part of our family. They really do seem to love their “people”.
The farm was founded by Nancy’s parents in 1961. They moved to Florida in 1959 and partnered with another dairyman while looking for a farm of their own. For years we thought about bottling our own milk or making ice cream before we decided to make artisan cheeses. The decision came after meeting other cheese makers and visiting other farms. We thought, “we can do this”! In March 2010 we made our first cheese – a gouda.